Corn on the Cob with Mint-Feta Butter

Food editor Gina Marie Miraglia Eriquez, who created this menu, takes the Mexican tradition of sprinkling corn on the cob
with cotija cheese and dried chile and turns it on its head.
By substituting crumbled feta and mint, she gives the
summer standby a Mediterranean slant. Cutting the ears into smaller sections makes them easier to coat with the
buttery cheese and herb mixtureand way more fun to eat.

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Recent Review

I was skeptical about these flavour combinations, but based on the reviews, I made it, exactly by the recipe except added some fresh ground pepper, and was perhaps a wee bit generous with the butter. It was awesome....the feta added a nice saltiness, the mint...cant' explain it, other than a depth of flavour. Highly recommend!